2. In a bowl, stir together the graham cracker crumbs and melted butter; press into the bottom and sides of a 9-inch pie dish. Bake until brown, about 5 minutes. Set aside to cool completely.

3. With a heavy-duty stand mixer fitted with the whisk attachment, whisk the cream at high speed until it forms stiff peaks. Transfer to a large clean bowl and set aside.

This peanut butter pie is one of the retro desserts at
Oakland's Homeroom restaurant. Now owners Erin Wade
and Allison Arevalo have their first book out, "The Mac + Cheese Cookbook, "
from Ten Speed Press, with recipes for mac and cheese, of course, but all dessert..
(
Sara Remington
)

4. Fit the stand mixer with the paddle attachment and a clean bowl; add the cream cheese, peanut butter, light-brown sugar and vanilla. Beat at high speed until the mixture is smooth and silky.

5. Using a spatula, gently fold the cream cheese—peanut butter mixture into the whipped cream until completely blended. Spoon into the cooled pie shell and smooth out the top. Place the pie in the freezer for 1 hour or until ready to serve (if you are going to leave it in the freezer awhile, wrap it in plastic wrap after the first hour so it doesn't get freezer burn).